*  Exported from  MasterCook  *
                  Baeckenoffa (Beef, Pork, and Lamb Stew)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups & Stews                    French
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  500      grams         Boned shin of beef  -- trimmed weight (1 lb
  500      grams         Boned shin of pork  -- trimmed weight
  500      grams         Boned shoulder of lamb  -- trimmed weight
    7      dl            Dry white Alsace wine
    1 1/4  kilograms     Potatoes  -- peeled and sliced 1/
  800      grams         Leeks  -- whites only, diced
   80      grams         Goose fat  -- or lard
  750      grams         Onions  -- thinly sliced
    1                    bouquet garni  -- with plenty of thyme
   10                    Peppercorns  -- crushed
    2      cloves        Garlic  -- crushed
    5      dl            Chicken stock
    1                    Calf’s foot  -- blanched and cut int
    2      tablespoons   Flour
                         Freshly ground pepper
 Cut each type of meat into 6 even pieces.  Put them into 3 separate bowls 
 and sprinkle generously with white wine.  Cover the bowls and refrigerate 
 for at least 12 hours. Preheat the oven to 160 oC (325 oF). In a 
 flameproof earthenware casserole, heat the goose fat over low heat, put in 
 the onions and sweat for several minutes.  Lay the leek on top of the 
 onions, then the potatoes.  Add the 'bouquet garni', peppercorns and 
 garlic and arrange the 3 meats separately on top, one type to the left, 
 one in the middle, one in the right.  Pour over the marinade and the 
 remaining whine.  Salt lightly, add the chicken stock and lay the pieces 
 of calf’s foot on top.  Put the lid on the casserole. Mix the flour with a 
 little cold water to make a soft paste.  Spread this paste between the top 
 of the casserole and the lid to make an airtight seal. Cook in the low 
 oven for 4 hours. Service: -------- Present the casserole at the table 
 just as is.  Break the seal and lift off the lid. 
 Note: ----- This a Baeckenoffa, a beef, pork and lamb stew: this recipe is 
 from Alsace.  Originally, the country people took their dish to the baker 
 to cook in his oven.  They would arrive early in the morning, usually on 
 the baker’s closing day, when the fire had gone out, but was still warm - 
 the perfect temperature to simmer this family dish very slowly without 
 having to pay for the fuel.
                    - - - - - - - - - - - - - - - - - - 
 Nutr. Assoc. : 2169 4545 3831 1638 0 0 0 0 0 0 0 0 0 0 0 0